Buffalo Chicken Recipe

🧂 Ingredients

• 1 stick butter

  1/2 cup or 8 tablespoons
• ½ cup Louisiana style hot sauce

  Franks is very popular though I use Valentina HOT
• 2 tablespoons apple cider vinegar

  or white vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1 teaspoon paprika

  I use Hungarian paprika – smoked is great too
• ½ teaspoon granulated garlic

  or more to taste
• Salt and pepper to taste
• OPTIONAL: Pinch of ghost pepper flakes for XTRA HOT! Or try Cayenne Flakes for nice hot.
• 1 tablespoon olive oil
• 4 medium boneless, skinless chicken breasts

  (8 ounces each, or use chicken thighs)
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon cayenne powder
• Salt and pepper to taste

Instructions

• 1 Melt the butter in a small pot over low heat. Add the remaining ingredients and
  whisk them together until nice and smooth.
• 2 Set aside until ready to use.
• 3 Season the chicken generously with your seasoning blend. I'm using paprika,
  cayenne, garlic powder, salt and pepper.
• 4 Heat your grill to medium-high heat and lightly oil the grates. Grill the
  chicken 5 minutes per side to get a nice sear.
• 5 Baste on a few spoonfuls of the Buffalo sauce and continue to grill until you
  reach an internal temperature of 165 degrees F when measured with a meat
  thermometer. I like to baste a few times while cooking.
• 6 Heat the oil in a large pan to medium heat. Sear the seasoned chicken 5 minutes
  per side, then reduce heat to low. Drizzle with 2 tablespoons of Buffalo sauce.
• 7 Cover and cook another 5 minutes, or until you reach an internal temperature of
  165 degrees F when measured with a meat thermometer.
• 8 Remove from heat and let rest a couple minutes.
• 9 Smother with the remaining Buffalo sauce and serve with blue cheese dip and blue
  cheese crumbles.

Nutrition Info